Baked New Orleans BBQ Shrimp Recipe

Introduction

Baked New Orleans BBQ Shrimp is a flavorful dish bursting with Creole spices and a rich buttery sauce. This easy recipe brings the taste of the Big Easy to your kitchen, perfect for a comforting dinner or entertaining guests.

Ingredients

• 2 lbs shell-on jumbo (or colossal) shrimp, deveined
• 1 ½ cups (3 sticks) unsalted butter (I use Kerrygold)
• 2 tablespoons Creole Cajun seasoning, homemade or store-bought
• ½ cup clam juice (or fish stock)
• ¼ cup dry white wine, like sauvignon blanc
• 2 tablespoons worcestershire sauce
• 1 small lemon, zested & juiced
• 1-3 dashes of Louisiana-style hot sauce
• 1 tablespoon fresh minced parsley
• Warm crusty French bread, for serving

Instructions

1. Step 1: Preheat the oven to 450°F. Rinse the shrimp and then pat dry with a paper towel.
2. Step 2: In a large skillet, preferably cast iron, heat the butter over medium-high heat until melted and sizzling. Add the Creole Cajun seasoning, clam juice (or fish stock), white wine, worcestershire sauce, lemon zest and juice, and hot sauce. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Gently shake the skillet instead of stirring to bring the sauce together, then remove from heat.
3. Step 3: Arrange the shrimp in a 9×13-inch baking dish. Pour the spiced butter sauce evenly over the shrimp.
4. Step 4: Bake the shrimp uncovered at 450°F for 10 minutes. Stir the shrimp, then continue baking until the shrimp turn pink and firm, about 2-3 minutes longer.
5. Step 5: Transfer the shrimp and sauce to a large, deep serving platter. Garnish with minced parsley and serve immediately with warm, crusty French bread to mop up the delicious sauce.

Tips & Variations

• Use fresh shrimp if possible for the best flavor and texture.
• Adjust the hot sauce to your preferred spice level, starting with one dash and adding more as desired.
• For a non-alcoholic version, replace the white wine with additional clam juice or fish stock.
• Serve with steamed rice or creamy grits as an alternative to French bread.

Storage

Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the shrimp. It’s best enjoyed fresh, as reheating can make the shrimp tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peeled shrimp instead of shell-on?

Yes, peeled shrimp will work but the shells add extra flavor to the sauce during cooking. If using peeled shrimp, consider adding a bit more seasoning to compensate.

Is this recipe very spicy?

The level of spiciness depends on how much hot sauce you add. Start with one dash if you prefer mild heat, and increase gradually to suit your taste.

Baked New Orleans BBQ Shrimp Recipe

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4.6 from 53 reviews

This baked New Orleans BBQ shrimp recipe features jumbo shrimp sautéed in a rich, buttery Creole-spiced sauce, then finished in the oven for a perfectly tender and flavorful dish. Served with warm crusty French bread, it offers a decadent taste of classic Southern seafood cuisine that is both easy to prepare and impressive for gatherings.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Seafood
• Method: Baking
• Cuisine: Creole, Southern American

Ingredients

Scale 1x2x3x

Shrimp

• 2 lbs shell-on jumbo (or colossal) shrimp, deveined

Sauce

• 1 ½ cups (3 sticks) unsalted butter (preferably Kerrygold)
• 2 tablespoons Creole Cajun seasoning, homemade or store-bought
• ½ cup clam juice (or fish stock)
• ¼ cup dry white wine, like sauvignon blanc
• 2 tablespoons worcestershire sauce
• 1 small lemon, zested & juiced
• 1–3 dashes Louisiana-style hot sauce
• 1 tablespoon fresh minced parsley

Serving

• Warm crusty French bread, for serving

Instructions

1. Preheat and prepare shrimp: Preheat your oven to 450°F. Rinse the shrimp under cold water, then pat them dry thoroughly with paper towels to remove excess moisture.
2. Make the spiced butter sauce: In a large skillet, preferably cast iron, melt the butter over medium-high heat until it starts sizzling. Add the Creole Cajun seasoning, clam juice or fish stock, white wine, worcestershire sauce, lemon zest and juice, and hot sauce. Bring this mixture to a boil, then reduce the heat to medium-low and simmer gently for 5-7 minutes, shaking the skillet occasionally to thicken the sauce enough to coat the back of a spoon. Remove from heat once ready.
3. Prepare shrimp for baking: Arrange the shrimp in a 9×13-inch baking dish in a single layer. Pour the hot spiced butter sauce evenly over the shrimp, ensuring they are well coated.
4. Bake the shrimp: Place the baking dish uncovered in the preheated oven and bake for 10 minutes. After 10 minutes, stir the shrimp gently, then continue baking for an additional 2-3 minutes until the shrimp are pink, firm, and cooked through.
5. Serve and garnish: Transfer the baked shrimp and sauce to a large, deep serving platter. Garnish with fresh minced parsley. Serve immediately alongside warm, crusty French bread to soak up the flavorful sauce. Enjoy your authentic New Orleans BBQ shrimp!

Notes

• Using shell-on shrimp adds more flavor, but you can peel them if preferred.
• If you don’t have clam juice, substitute with fish stock or a mild seafood broth.
• The hot sauce level can be adjusted to taste; start with 1 dash if you prefer mild heat.
• Shaking the skillet instead of stirring helps keep the sauce smooth and well emulsified.
• Serve with a crusty French baguette to mop up the rich, buttery sauce for a classic experience.
• This recipe can be doubled easily for larger gatherings.

Keywords: Baked New Orleans BBQ Shrimp, Creole Shrimp, Cajun Seafood, Spicy Butter Shrimp, Southern Shrimp Recipe, Easy Shrimp Dinner